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Raspberry & White Choc Cake Mix 380g
£2.99 - £14.99
Sold out
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1 pack of Cake Angels Raspberry & White Choc Cake Mix
80ml water
130ml vegetable oil
3 large eggs
70g fresh raspberries
Muffin cases
Preheat the oven to 180
°
C (160
°
C fan oven).
Line a muffin tray with 12 muffin cases.
Empty the raspberry & white chocolate cake mix into a mixing bowl. Add the water, oil and eggs. Using a whisk, mix to make a smooth creamy batter.
Using the back of a spoon, crush the raspberries so that they break up slightly. Stir these through the cake batter.
Use a metal spoon to divide the cake mix between the 12 muffin cases.
Put the tray in the hot oven and bake for 25 minutes, until cooked through.
Leave to cool on a wire rack. Enjoy!
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Home
Shop
All products
Biscuit Kits
Cake Mixes
Gloriously British
Kids Baking Kits
Marshmallows
Posh Toppers
Royal Icing Decorations
Sprinkles
Our story
Recipe Inspiration
Gloriously British
>
Elderflower and Lemon Shortbread
Strawberry and Cream Sponge
Sticky Toffee Apple Scones
Crown-shaped Shortbread
Strawberry Trifle Muffins
Elderflower and Lemon Biscuit Sandwiches
Strawberry and Cream White Chocolate Cupcakes
Giant Toffee and Apple Scone
Strawberry Sherry Trifle Pudding Jars
Union Jack Shortbread
Jessie Bakes Cakes Recipes
Say hello
FAQ's
Follow us
Work with us
Contact us
Wren Kitchens & Cake Angels Bake-Along
Competition T&C's
Blog